The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We
have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream
recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the
challenge.
With only three ingredients a classic chocolate souffle cake is a great challenge! This cake is primarily chocolate and eggs with some butter that rings out the texture and flavor of the chocolate. If the eggs are whipped to a perfect soft peaks this cake should come out well. On our try it was slightly dry but the ice cream helped and was a real hit with the kids.
If the cake comes out too dry another way to do it is to whip the whole eggs over a water bath until they are light and fluffy. Whole eggs don't whip to soft peaks because of the fat in the yolks but they combine better with the chocolate and cannot be over beaten (the primary reason why this cake might not come out right)
Enjoy!
Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
1.
Put chocolate and butter in a heatproof bowl and set over a pan of
simmering water (the bottom of the bowl should not touch the water) and
melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4.
Whip the egg whites in a medium/large grease free bowl until stiff
peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7.
Fold in 1/3 of the egg whites into the chocolate mixture and follow
with remaining 2/3rds. Fold until no white remains without deflating
the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note
– If you do not have an instant read thermometer, the top of the cake
will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)
Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml
/ ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or
use fresh full fat milk that is pasteurised and homogenised {as opposed
to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you
can easily increase your cream's fat content by heating 1/4 cup of
heavy cream with 3 Tbs of butter until melted - cool to room
temperature and add to the heavy cream as soon as whisk marks appear in
the cream, in a slow steady stream, with the mixer on low speed. Raise
speed and continue whipping the cream) or use heavy cream the
difference will be in the creaminess of the ice cream.
1. Using
a small knife slit the vanilla pod lengthways. Pour the milk into a
heavy based saucepan, add the vanilla pod and bring to the boil.
Remove from heat and leave for 15 minutes to allow the flavours to
infuse
Lift the vanilla pod up. Holding it over the pan, scrape the
black seeds out of the pod with a small knife so that they fall back
into the milk. SET the vanilla pod aside and bring the milk back to the
boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until
the mixture is thick and foamy. 3. Gradually pour in the hot milk,
whisking constantly. Return the mixture to the pan and cook over a
gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5.
By Hand: Whip the cream until it has thickened but still falls from a
spoon. Fold it into the custard and pour into a plastic tub or similar
freeze-proof container. Freeze for 6 hours or until firm enough to
scoop, beating it twice (during the freezing process – to get smoother
ice cream or else the ice cream will be icy and coarse)
By Using and
Ice Cream Maker: Stir the cream into the custard and churn the mixture
until thick (follow instructions on your ice cream maker)
Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla
Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.
David Lebovitz link for making ice cream if you don't have an ice cream maker.
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